German & Italian Sausage Making

German & Italian Sausage Making

We processed a few pigs about a month ago, one was over 400lbs the other over 300lbs. This is the larger of the two.

Needless to say, we had a lot of scrap meat for sausage, about a 100 lbs. We made 25lbs of Italian, 25 lbs of German sausage. The ratio is 2/3 pork 1/3 beef. This is the German ground mixture. This is the chopped meat chunks with spices before grinding. I added about 2oz on hot chili flakes to this mixture. This the German sausage links letting them bloom. this is my Italian sausage lunch.......The German sausage is being smoked, the Italian sausage is fresh. I find most Italian sausage to hot, I like flavor and feel that to much will mask the flavor. The 2oz I put into this mixture is about half the amount used normally.

Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.

Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.

Around New Haven I never saw one with sauce. The subs (and the plates) were always the cooked sausage with Italian frying peppers (cubanelles) and onions. That's the way I still make them. Come to think of it, I haven't had one in quite a while. Going to the store later, and they always have fresh cubanelles.

You know, I wouldn't mind having one with some sauce on it. Darn, and now I'm thinking about peppers and eggs. I wish you'd stop doing this stuff to me.

Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.

Around New Haven I never saw one with sauce. The subs (and the plates) were always the cooked sausage with Italian frying peppers (cubanelles) and onions. That's the way I still make them. Come to think of it, I haven't had one in quite a while. Going to the store later, and they always have fresh cubanelles.

You know, I wouldn't mind having one with some sauce on it. Darn, and now I'm thinking about peppers and eggs. I wish you'd stop doing this stuff to me.

Michael, I would walk into my favorite Italian Bar/Restaurant, the head cook would open the swinging door and yell to me, Billy, you want a Pepper & Egg I got some nice fresh Italian rolls. Now I'm hungry for a Pepper & Egg.........Most people in here never had a pepper and egg grinder in a Italian restaurant.

Being a Cape Codder in a town that was 30% Portuguese, the Sub of choice would have been linguica rather than Italian sausage. Different texture, more paprika and garlic. But the onions and peppers and a hefty dash of a tomato based sauce would send any Roadfooder swooning, and eschewing the Italian version forever.....unless you moved to a barren wasteland where Linguica was no longer available